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Blueberry pancakes with maple syrup stacked on a plate

American blueberry pancakes

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Rating: 5 out of 5.460 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10 pancakes

Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit

  • Easily doubled
  • Easily halved
  • Freezable
  • Vegetarian
Nutrition: per serving (without syrup)
HighlightNutrientUnit
kcal108
fat3g
saturates1g
carbs18g
sugars0g
fibre1g
protein4g
low insalt0.41g
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Ingredients

Method

  • STEP 1

    Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.

  • STEP 2

    Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

  • STEP 3

    Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.

  • STEP 4

    Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.

  • STEP 5

    Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.

  • STEP 6

    Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

  • STEP 7

    Cover with kitchen paper to keep warm while you use up the rest of the batter.

  • STEP 8

    Serve with golden or maple syrup and the rest of the blueberries.

RECIPE TIPS
NOT QUITE WHAT YOU’RE LOOKING FOR?
For more ideas with an American theme visit our Thanksgiving Day recipe collection. Or for more indulgent recipes for Sunday morning heaven visit our brunch recipe collection.

Goes well with

Recipe from Good Food magazine, March 2004

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Rating: 5 out of 5.460 ratings
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